Mango Tomato Salsa Recipe

I had discovered the beauty of mango and spice in the Strawberry Mango Salsa from the first of the month, so I thought I'd try a different combination. This salsa, is more similar to your traditional tomato pico de gallo with the added sweetness and smooth texture of mango. It's delicious AND (seriously) nutritious! Can't beat that on a hot summer day.


Mango Tomato Salsa Recipe

recipe by adorkablerecipes.blogspot.com

Makes 1 bowl of salsa

Ingredients

1 ripe mango, peeled and chopped

1 large tomato, seeded and chopped

1/2 jalapeno, finely chopped

1/4 cup finely chopped onion

2 tsp chopped cilantro

cumin

Italian seasoning

salt 

pepper

1 Tbsp lime juice

Directions

In a 2-3 cup bowl, combine mango, tomatoes, jalapeno, onion, and cilantro. Sprinkle with cumin, Italian seasoning, salt and pepper. Add in lime juice. Stir to combine. Keep covered and refrigerate until serving. Serve with tortilla chips  or tacos. 

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Chunky Chewy Oatmeal Chocolate Chip Cookie Recipe (aka "Just Eat Them Cookies")

While these cookies are quite similar to these Cowboy Cookies or these Crunchy Cowboy Oatmeal Cookies, they are uniquely buttery and delightfully chewy. I made half a batch of these cookies for our small gathering of teens at our weekly book club, and the entire plate was devoured by the end the of the hour. I'd call that a raging success!

Chunky Chewy Oatmeal Chocolate Chip Cookie Recipe
(aka "Just Eat Them Cookies")

recipe adapted from Tasty Kitchen

Makes about 4 dozen cookies

Ingredients

1/2 cup butter, room temperature

1/2 cup shortening

1 cup packed brown sugar

1 cup sugar

2 egg yolks

1 egg

1 tsp vanilla

2 cups flour

1 tsp salt

2 tsp baking soda

1-1/2 cup quick oats

1 cup flaked sweetened coconut

1 cup semi sweet chocolate chips

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, shortening, brown sugar, and sugar. (Make sure no large pieces of butter remain.) Add in egg yolks, egg, and vanilla and beat until combined.

Add in flour, salt, and baking soda and mix together. Stir in oats, coconut and chocolate chips, until evenly distributed.

Use a small cookie scoop to equally measure the dough and arrange on a cookie sheet. Bake for 8-10 minutes, until edges are golden brown. Let set on the cookie sheet for 2 minutes and then cool completely on a wire rack.

Taco Pasta Casserole Recipe

Like I mentioned last week, Kevin and I have been on a Mexican food kick. Every. Single. Day. For another change up to the regular stand by of jacked-up-nachos or tacos, this casserole is the perfect option. It takes a little longer to prepare than a simple taco, but it's filling and delicious--and it could easily feed a large family if the recipe is doubled. 

Taco Pasta Casserole Recipe

recipe by adorkablerecipes.blogspot.com

Serves 4

Ingredients

1/2 pound ground beef

1/2 box whole wheat penne pasta

1/2 green pepper, chopped

1/2 onion, chopped

2 garlic cloves, minced

1/2 cup frozen or fresh corn

1/2 jalapeno pepper, chopped finely

1 small tomato, chopped

1/4 cup taco seasoning

1/2 cup water

1/2 cup sour cream

1/2 cup shredded mozzarella

1/2 cup crushed tortilla chips (use up the bottom of the bag remnants!)

Directions

Boil water in a medium saucepan and cook pasta just before completely cooked. Strain and set to the side. 

In a large skillet, brown the ground beef, crumbling it as you go. Drain the grease off the meat and return to the hot pan. Add in peppers, onions, garlic, and corn and saute until softened and fragrant. Stir in the tomatoes. Sprinkle the meat/veggie mixture with taco seasonings and stir in water. Let simmer 2-3 minutes. Stir in sour cream and cheese. Mix until melted and evenly distributed. 

Add the pasta into the meat mixture. Stir well. 

Preheat oven to 350 degrees. Spray a 9x9 inch 2 quart baking dish with cooking spray. Pour in the pasta/meat mixture and sprinkle evenly with crushed tortilla chips. Bake for 25-30 minutes until bubbling and browned. 

Serve with additional chips, hot sauce, and fresh cilantro if desired. 

Peanut Butter Chocolate Chip Blondies Recipe

You should know by now that I am lover of all things dessert, specifically if it involves chocolate and peanut butter. I don't distinguish between "good better and best" very often, but these blondie bars soared to the TOP of my list of Favorite Desserts of All Time. (What else is on that list, you ask? You know, I'm not sure. I can only think of these blondies at the moment.) 

If you love the fudge-like denseness of brownies, then you'll love the thick chewy quality of these peanut butter blondies. AND they have chocolate chips on top. You can't go wrong. 

Peanut Butter Chocolate Chip Blondies Recipe

recipe adapted from Tasty Kitchen

Makes 24-36 blondie bars

Ingredients

1/2 cup unsalted butter

2 cups light brown sugar

1/2 cup creamy peanut butter

1 large eggs

1 tsp vanilla extract

2-1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1-1/2 cups semi sweet chocolate chips

Directions

Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.

In a medium saucepan, melt the butter and brown sugar, stirring until smooth. When it is smooth, remove from heat and add the peanut butter. Allow to cool, then add in the eggs and vanilla. 

In separate bowl, combine the flour, baking powder, baking soda, and salt.

Pour the wet ingredients mixture into the flour mixture and stir until combined. It will be a thick, smooth batter.

Pour into the prepared baking dish and spread to the edges. Top with chocolate chips, pressing them down into the batter.

Bake for 20-25 minutes. Allow them to cool in the pan for 2-3 hours before cutting into bars.